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NEW TECHNOLOGIES TO IMPROVE AND ASSESS MEAT QUALITY AND SAFETY LABORATORY

Investigators
Solomon, Morse
Institutions
USDA - Agricultural Research Service
Start date
2002
End date
2004
Objective
1) Develop new technologies (e.g., hydrodynamic pressure) that will improve the quality and food safety of meat products; determine the mechanisms of tenderness improvement associated with hydrodynamic pressure on muscle; develop the companion preservation, processing and cooking procedures necessary to fully achieve the value-added capabilities of hydrodynamic pressure technology and other new technologies; support action/regulatory agencies on issues of meat quality and food safety.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
1265-41420-003-00D
Accession number
405496
Categories
Food Preparation and Handling
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants